- 1 pork neck without bone (appr. 2Kg)
- 4 slices smoked pork leg
- 250g Arla® cheddar, cut in sticks
- 150g black raisins
- 4 tbsps olive oil
- 1 tbsp Lurpak® butter
- 1 tbsp flour
- 375ml commandaria
- 400 ml veal stock
- 2 tbsps butter
- 4 carrots cut diagonally
- 12 onions for stew (preferably yellow onions)
- Freshly ground pepper
Pork neck stuffed with smoked pork leg, cheddar and black raisins and slowly cooked with commandaria
Add red wine in a small saucepan over medium heat to warm up, add the black raisins for 2-3 minutes until soaked and when ready, strain.
Ask from your butchen to open up the pork neck so you can fill it.
Place the pork neck on a chopping board, open it and add salt and pepper. Start layering, inside the neck. First start with the smoked pork leg, the cheddar Arla® sticks and then raisins and finally tie it in a rolled pork roast. Using a kitchen twine, tie the pork neck in 5-6 places. Tie it well so the filling does not come out during cooking.
Place a dutch oven on high heat to warm well and add olive oil.
Sauté the stew onions and carrots for 2-3 minutes, adding salt and pepper. When done, put them in a bowl.
Roast pork neck, add salt and pepper all over the neck, until it gets golden on all sides.
Add Lurpak® butter, sprinkle flour and stir well until you can’t see the flour. Deglaze with commandaria, add the veal stock, carrots and stew onions and place dutch oven in a preheated oven at 180C for 3hours.
Check regularly if you need to top up with liquid, using a spoon to drizzle the sauce all over the neck.